Lasagna Soup
A comforting and easy version of lasagna that can be made in just 30 minutes without the need for layering and baking.
Ingredients
For the base
- 1 lb Italian sausage Mild or hot; remove casings if using links.
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken broth Low sodium preferred.
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes Optional, for heat.
- 8–10 pieces lasagna noodles, broken Or use mafalda/campanelle.
For finishing
- 1 cup heavy cream Or half-and-half for a lighter version.
- 1 cup shredded mozzarella
- 1/3 cup grated Parmesan
- 1 cup ricotta
- 2 tablespoons olive oil
- to taste Salt and black pepper
- for garnish Fresh basil or parsley, chopped
Instructions
Preparation
- Heat olive oil in a large pot over medium-high heat.
- Add sausage, breaking it up with a spoon. Cook until browned and crispy bits form, 6–8 minutes. Spoon off excess fat if needed.
- Add onion and a pinch of salt. Cook for 3–4 minutes until translucent.
- Stir in garlic and tomato paste; cook 1–2 minutes until the paste darkens slightly.
- Pour in crushed tomatoes and chicken broth. Add oregano, basil, red pepper flakes, and black pepper. Stir and bring to a boil.
Cooking
- Reduce to a strong simmer and add broken lasagna noodles. Cook for 10–12 minutes, stirring occasionally.
- When noodles are just shy of al dente, stir in the heavy cream. Simmer for 2 more minutes.
- Taste and adjust salt.
- Kill the heat. Stir in mozzarella and Parmesan until melted and velvety.
- If it’s too thick, add a splash of broth; if too thin, simmer 2 more minutes.
Serving
- Ladle into bowls and top each with a generous dollop of ricotta.
- Garnish with chopped basil or parsley and a dusting of Parmesan.
- Optional drizzle of good olive oil before serving.
Notes
Store in airtight containers for up to 4 days; pasta will continue to absorb liquid. For leftovers, cook noodles separately.